Description
This easy cabbage rolls recipe features tender cabbage leaves stuffed with a savory mix of ground turkey, Italian sausage, and rice, baked in a flavorful tomato-based sauce infused with spices like cumin and cinnamon. Perfect for a comforting and hearty meal that serves 8 to 10 people.
Ingredients
Scale
Filling
- 1 cup cooked white rice
- 1 pound ground turkey
- 1 pound Italian sausage
- 1 egg
- 1/2 cup Italian bread crumbs
- 1 cup red onion, diced
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley, minced
Other
- 1 head green cabbage, frozen
Sauce
- 14 oz. crushed tomatoes
- 8 oz. tomato sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 cup chicken stock
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Olive oil, for sautéing
Instructions
- Freeze and Prepare Cabbage: Place a head of green cabbage in the freezer and freeze completely for 24 hours. Remove and let thaw for 2 hours or until the leaves start to peel off easily. Peel off leaves in batches as the center remains mostly frozen.
- Preheat Oven: Set the oven to 350ºF and prepare a 9x13-inch casserole dish for baking.
- Make the Sauce: Heat olive oil in a skillet over medium-high heat. Sauté diced red onion and minced garlic for 6 to 8 minutes until softened and fragrant. Add crushed tomatoes, tomato sauce, sugar, cumin, cinnamon, and chicken stock. Stir to combine, bring to a simmer, season with salt and pepper, then remove from heat and let cool slightly.
- Prepare Filling: In a large bowl, combine cooked white rice, ground turkey, Italian sausage, egg, Italian bread crumbs, and minced parsley. Mix thoroughly until all ingredients are well incorporated.
- Assemble Rolls: Lay a cabbage leaf flat on your work surface. Use a medium ice cream scoop to place the meat filling on the widest part of the leaf. Fold in the sides, then roll tightly to form a cabbage roll. Repeat with remaining leaves and filling.
- Layer and Bake: Pour half of the sauce into the bottom of the casserole dish. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce over the top of the rolls. Bake in the preheated oven for 50 minutes or until the meat is cooked through and tender.
Notes
- Freezing the cabbage makes the leaves easier to separate without tearing.
- If you prefer a milder sauce, reduce the cumin and cinnamon slightly.
- Use Italian sausage for extra flavor, or substitute with ground beef or pork if preferred.
- Let the rolls rest for 10 minutes after baking for easier serving.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 85 mg
